Ayesha’s Kitchen

Lahori Chargha is one of the famous dishes of the heart of Pakistan, Lahore. It is a spicy, steamed and fried delicacy which can be used as a side dish or main ……

Ingredients:

• 1 whole chicken skinless (1.5 – 2 kgs)
• 1 litre oil (for deep drying)
• 1 tspn chaat masala
• 4 tbspns ghee

FOR MARINATION

• 1 cup lemon juice
• 1 tbspn garlic paste
• 1 tbspn ginger paste
• Salt to taste
• 1 tbspn red chilli flakes
• 1 tspn cumin powder
• 1 tspn star aniseed powder
• 2 tbspns garam masala
• 1 tbspn turmeric
• 1 tspn sugar
• 1 tspn carom seeds
• 1 tspn chaat masala

Procedure:

-Wash and dry the chicken. Place it onto a large shallow dish and with a sharp knife make deep cuts on legs, thighs and breasts.

-In a bowl combine all the spices, lemon juice, ginger and garlic paste and mix. Apply this mixture on the chicken. Massage and keep aside for 1 hr.

-In a deep convention pan heat 2 tbspns oil and place the chicken in it. Pour over all the remaining marinade juices and cook covered on low heat for 20 minutes or until the chicken is tender.

-Heat oil in a wok, add 4 tbspns ghee and deep fry chicken until its brown and crispy.

-Take it out from the oil, sprinkle some chaat masala and serve hot with naan, kachumar salad and mint raita or potato chips.